Stir-fried fresh vegetables, chicken and coconut milk

Stir-frying is an ideal way of serving a versatile meal. These days most people cannot live without a wok in their kitchen. Stir-frying is done over high heat in a short time. With a bit of fantasy you can always prepare something different. AEG has developed a special wok with a round base, which is ideal for a ceramic hob.

Additional material

a wok

a mortar and pestle

for fans: chopsticks

Ingredients (serves 4)

The wok sauce

1 small bulb of fresh ginger

2 cloves of garlic

2 red chilli peppers

2 stalks of lemongrass

1 lime

5 dl soy sauce

2 tbsps of sesame oil

1 tbsp fish sauce

2 tablespoons honey

coconut milk

The noodles

300 g egg noodles (mie)

The stir-fry

350 g chicken (in strips)

3 pieces of baby corn

4 spring onions

6 large mushrooms

1 bunch of fresh coriander

a dash of vegetable oil

100 g bean sprouts

3 fresh baby carrots

100 g runner beans

1 tomato

100 of frozen peas

1 or 2 nasturtiums


The wok sauce

Crush the garlic, remove the seeds from the chilli peppers and finely chop them. Peel and grate the ginger and slice the lemongrass. Place all the ingredients in the mortar and pestle and crush until you obtain a fine but fibrous paste.

Add the soy sauce, the sesame oil, the fish sauce, the lime juice and the honey to it.

Let marinate as long as possible, preferably overnight.

Take a fine mesh sieve and strain the sauce. Press the through as much as you can with the back of a wooden spoon to retain all the aromas. Pour the sauce in a bottle and store in your fridge.

The noodles

Boil the egg noodles (mie) until done, following the instructions on the packaging. Set aside the noodles.

Briefly boil the frozen peas.

The stir-fry

Slice the baby corn lengthwise into four pieces and cut the spring onions diagonally.  Slice or quarter the mushrooms.

Cut the chicken fillets into thick, bite-size strips.

Place the wok on your hob over high heat. The pan has to become very hot.

Add some vegetable oil and sear the chicken strips in the oil.

Scoop the meat out of the wok and set aside.

Add some more oil and stir-fry all the vegetables over high heat.

Add the noodles to the wok after two minutes and briefly fry them.

Add the meat and the peas when the noodles are warm.

Pour in coconut milk and stir well several times.

Reduce briefly until done.

Just before serving add some shredded coriander.

Garnish the plate with cubed tomato and a few nasturtiums.

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